Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt

Impact of High-Pressure Process on Probiotics: Viability Kinetics and Evaluation of the Quality Characteristics of Probiotic Yoghurt

The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (<i>Bifidobacterium bifidum</i> and <i>Lactobacillus casei</i>) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions...

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Bibliographic Details
Main Authors:	Maria Tsevdou, Maria Ouli-Rousi, Christos Soukoulis, Petros Taoukis
Format:	Article
Language:	English
Published:	MDPI AG 2020-03-01
Series:	Foods
Subjects:	probiotics viability model high-pressure processing rheology sensory quality fermented dairy beverage
Online Access:	https://www.mdpi.com/2304-8158/9/3/360

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